Smoked Salmon Salad Recipe
Some dishes do more than just taste good they bring back memories. This Smoked Salmon Salad is one of those for me. I used to make it every single night at an Italian restaurant in London, and it quickly became one of our most popular antipasti. In fact, I used to serve it to the original Superman actor… ! He would come in almost every day, and this was his favourite dish. Twenty years later, it still brings back beautiful memories every time I make it.
To make this dish, you need to create a mountain of crisp greens. My favourites are fresh baby spinach and rocket salad, combined with capers and cucumber, then lightly coated with EVOO. It’s then time to delicately drape slices of smoked salmon over the top. and squeeze fresh lemon all over. This really ties everything together with its bright, citrusy flavor, blending the smoky richness of the salmon with the freshness of the vegetables. For the finishing touch, add a sprinkle of dill on top and you’ll soon agree, dill and salmon were made for each other.
I’ve served it to thousands of people over the years, and it never fails to impress. This Smoked Salmon Salad Recipe is fresh, flavorful, and so easy to prepare. Whether you’re hosting a dinner party, planning a potluck, or just want something light and satisfying, this is the ultimate crowd-pleaser.
Watch How to Make SMOKED SALMON SALAD Like an Italian
This salad is so good, even Superman couldn’t resist.
Vincenzo’s Tips
It’s all about the salmon!
Use as much smoked salmon as you like—don’t hold back. A good rule of thumb is about 100g per person, but if you love salmon as much as I do, feel free to be generous.
Olive portion
Olives add a beautiful salty sweet contrast. I recommend 8 black olives per serving—so for 2 servings, you’ll need 16.
To Vinegar or Not to Vinegar?
Some people like to add a splash of white wine vinegar, you can if you want, but I personally don’t recommend it. The acidity can overpower the delicate flavor of the salmon.
Speed matters
You’re assembling this salad by hand, and your body heat can affect the freshness—especially the salmon. So be quick and gentle as you layer everything together and keep it chilled in the fridge until serving.
How to Serve Smoked Salmon Salad
Drizzle the lemon and EVOO mixture generously over the smoked salmon, chopped olives and dill—making sure every surface is beautifully coated. Finish with a few fresh lemon slices on the side for an extra citrusy touch and a pop of color.
Smoked Salmon Salad Recipe
Print Recipe
Equipment
- knife
- Chopping-board
- 1 Glass
- Strainer
- 1 bowl
Ingredients
- 100 g / 3.5oz smoked salmon
- 8 pcs black olive
- Cucumber slices, cut into halves
- 1 Tbsp of capers
- 120 g / 4.2oz baby spinach & rocket/arugula
- Dill, chopped
- 1 lemon
- Extra virgin olive oil, EVOO
- Salt & pepper
Instructions
- Slice the lemon in half. Cut a few thin slices from one half and set them aside for garnish.
- Pour 6–8 tablespoons of EVOO into a glass, then juice the lemon half directly into it using a strainer.
- Chop half of the black olives into small pieces and slice the other half into larger chunks.
- In a large bowl, combine baby spinach and rocket, then drizzle generously with EVOO. Add the large olive chunks and capers, then toss in the sliced cucumber, a pinch of fresh dill, and season with salt and pepper to taste.
- Gently mix the salad using your hands to make sure everything is evenly coated, before you shape the salad into a ball, then place it on a flat plate, creating a mound.
- Carefully cover the salad with slices of smoked salmon, starting from the base and working your way to the top, until it’s completely covered, overlapping each slice only slightly.
- Drizzle the lemon juice and EVOO mixture all over the salmon and add an extra squeeze of lemon juice on top. Then, sprinkle the chopped olives and dill to finish.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
Salmon is rich in vitamins, minerals, and omega-3s. Use the leftover slices in this penne pasta with onion, Philadelphia cream cheese, lemon, capers, and parsley—it’s oozing with delicious creaminess.
Here’s another protein-rich recipe: Italian tuna salad with fusilli pasta, cherry tomatoes, black olives, sun-dried tomatoes, tuna, fresh basil, and a mix of provolone and Parmigiano Reggiano.
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